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Bulleit Bourbon Dinner: Crispy Oysters and Bourbon Pomegranate Baby Back Ribs

Last night, Bulleit and Chat Chow TV teamed up with Rob Ferrara and John Latrellis of Lure Fishbar for a bourbon-pairing dinner that included potent drinks and delicious food.

It's the second year in a row that Bulleit, Chat Chow, and Ferrara partake in the event with the first held at Swine last year. "Last year's dinner was so foie heavy I don't know how anyone is alive," said Ferrara as he kicked things off last night. "But tonight, we're really excited to be cooking you the food we love to do."

See also: Eating House, Broken Shaker Alum Steve Santana Opening Miami Beach Taqueria

Short Order was invited to join in on the bourbon-filled evening and four-course, Southern-style dinner. All dishes were made using some of the elements that make up whiskey, such as rye, corn, and barley.

We began the night with a Pear it Up cocktail, which was intended to wake up the palate.

Lure's classic deviled eggs with American caviar were a crowd pleaser and perfect amuse for dinner.

Crispy oysters were hardly enough at one per person. That's because these East Coast darlings sitting atop a hearts of palm slaw and caper remoulade were so tasty that we could have easily had ten. If only this were on the regular menu.

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Carla Torres found her inner gourmand voice while writing for Miami New Times in 2012. She has also worked with Travel & Leisure and Ocean Drive. She balances passions for wine, sweets, yoga, and kayaking.

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